(Non-Edible) Sweet-Smelling Play dough

The weather is flat out dreary and gross here lately!! That, coupled with Raegan no longer napping makes for a long day, so I keep trying to come up with activities to occupy her that don't involve T.V. (Although don't be fooled, we watch enough of that around here too...UGH!).

Anyways, I found this recipe awhile back and it's simple and fun and totally reminds me of when I was a kid as my mom always made homemade play dough with us. Ours was not the "smelly" kind like this one but it had the same underlying doughy scent which brings back so many memories.


Give it a try and you might just find yourself sitting at the table playing with it long after your toddler's attention span has moved on to something else!




Ingredients:

• 2 cups water
• 1 pkg unsweetened Kool-Aid mix. Any flavor/color you like (We chose Grape)
• 2 Tbsp. vegetable oil
• 2 cups Flour
• 1 cup Salt
• 4 tsp. cream of tarter (a white powder found in the spice aisle)
  

Directions:

• Mix Water, Kool-Aid & Veg Oil together in separate bowl


• In a saucepan mix the Flour, Salt, and Cream of Tarter together.


• Slowly add the liquid to the pot, stirring together.


• Cook mixture over Medium heat stirring constantly until it looks like mashed potatoes.

Remove the dough from the pot to cool. Once it's cool (or warm enough to handle) knead it until it's smooth and have fun playing!
Keep in a tight fitting container and it should last a long time.

Seriously the best Pumpkin Bars with Cream Cheese Frosting you'll ever make

Okay, let's be honest...is there really anything that doesn't taste good slathered in homemade cream cheese frosting?! I might have embellished the title of these bars a bit but I doubt that if you make them you'll walk away saying that they were not some of the best you've had
Plus, they're easy to make. One of my top fave requirements for a recipe.

Bars:

• 1 cup oil (you could get healthy and sub 1/2 of the oil for applesauce..just a thought)
• 2 cups sugar (I'm a fan of cutting down on sugar in recipes but this time I did not...use your judgement)
• 2 cups pumpkin puree ( or 1- 15oz can)
• 4 eggs
• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 teaspoon salt
• 1 tsp cinnamon

I so wanted to post a picture of the 'final product' but as soon as they were frosted I cut right into them (to make sure they were safe for everyone else to eat) and totally forgot that I wanted a picture. After I cut a huge hunk out of the pan it wasn't quite pretty enough for a blog pic so you'll just have to trust me that they looked as good as they tasted!

Frosting:

• 1- 8oz pkg. cream cheese-softened
• 1 stick room temp. butter (I prefer unsalted and the real thing ~not margarine)
• 1 tsp. vanilla
• 2 cups powdered ( or 10x for you PA folks) sugar

Mix all the bar ingredients and blend til smooth. Pour into greased sheet pan (15"x10"). I actually lined my pan with aluminum foil and then greased it and the clean up was so much easier!

Bake at 350 for approx 30 min or until toothpick in center comes out clean.
Cool bars and spread with the frosting. Good luck not consuming multiple bars in one sitting!

**Note: I like to keep these in the fridge. I think they're tastier when cold and obviously they last longer. Just make sure to keep them in a tight fitting container.

Creamy Spinach Ricotta Pasta

This post gives props to two of my good friends. First to Deb for having the recipe and making it for Brenda when Sam was born; then secondly to Brenda for making a double batch to pass on to another family and then bringing the other portion over to our house this week for an impromptu dinner visit! Thanks girls!

By the way, it's totally fat-free (HA!) and seriously delicious. It was a hit with (almost) my whole family (Crazy Syd does not like pasta).

1 lb rigatoni
1 can (15oz) diced tomatoes with basil, onions and garlic
1 cup fresh chopped onions (Brenda used dried flakes but I think 1/2 of a chopped real onion would be great. 1 cup seems like a lot to me but if you like a strong onion taste~ go for it!)
1 box (10oz) frozen chopped spinach
2 1/2 cups jarred Alfredo sauce
1 1/2 c ricotta cheese
1 t. garlic salt
1/2 t. black pepper
1/2 cup seasoned dry bread crumbs
1/4 c grated Parmesan cheese
1 T. olive oil

1. Coat a 9x13 baking dish with non-stick spray (I would probably separate this into 2- 9x9's in order to have 2 meals; one to eat and one to pass on!)
2. Cook pasta following package directions in salted water and return to pan when cooked and drained. Stir in tomatoes and chopped onions
3. Thaw spinach completely and squeeze out moisture. Transfer to bowl. Add Alfredo sauce, ricotta, garlic salt and pepper, stir to combine.
4. Add all together and transfer to baking dish.
5. Mix bread crumbs, Parmesan cheese and oil into crumbs. Sprinkle over pasta.
Bake at 425 for 20-25 or until golden and bubbly.

**NOTE: Brenda added finally chopped grilled chicken to this recipe and it was fabulous! I highly recommend the addition and I really don't think it matters how much you add - use your judgement.

Fall = Apple Crisp Love

Okay, everyone probably has a favorite Apple Crisp recipe but Brad (and I) happen to think that "my" recipe is the bomb and since I just made it Saturday and it was gone by Sunday I think that's a decent indication that it's pretty darn good.
So, if you DON'T have your own recipe give this one a try:

Mix Together:
6 Golden Delicious apples: peeled & chopped into chunks
1/4 cup Sugar
1 tsp Cinnamon
5 Tbsp. Flour
Spread in 9x9 or 8x8 pan sprayed w/ PAM

Topping- mix together and sprinkle over apple mixture:
6 Tbsp. Melted Butter
1/2 cup Brown sugar
1 cup Flour
1/2 cup Oatmeal (not Quick Oats)


Bake @ 350 for approx 40-45 min

Serve with good quality Vanilla Bean ice cream (we prefer Breyers)
and heated caramel topping drizzled over all if you prefer!

E-A-S-Y BBQ Crock-Pot Chicken

Well, I know it's Fall when I suddenly have the overwhelming urge to haul out and dust off the good 'old crock pot! I'm sure I'll be posting many more c.p. recipes over the winter months but I thought I'd start out with literally one of THE easiest favorites that I make. As usual, I can't take credit for this recipe and I can't even remember who first passed it on to me but it's always a hit (even Raegan will eat it) and I love that I always have the ingredients in my house.
Okay, are you ready? Grab your pens, this is complicated!

Chicken parts on the bone (We buy Thighs & Legs at Costco but use whatever you like). Use as many as you need to feed your family and/or have extra.
BBQ sauce (We are Sweet Baby Ray's fans all the way, but again, use your fave)
1 can of Coca-Cola (or Diet Coke, or Pepsi, or Coke Zero...you get the idea)

Whew! Did you get all that? =)

Thaw chicken parts and pull the skins off if preferred (we prefer it). Spray crock pot w/ Pam and line bottom with chicken. I usually salt & pepper them first but that's up to you. Cover chicken parts with BBQ sauce (S. Baby Ray's is thick so I just cover the tops and smear it around; they don't have to be drowning in it). Pour about 1/2 can of soda over everything (I usually use as much as is needed so that it almost covers the parts...again, there is no right or wrong just use your judgement.~ Go crazy and use the whole can if you want!)

Drink the rest of the can of soda and set the C.P. for 8-10 hours on low heat.

When chicken is done pull out the parts, separate the bones and discard, place chicken in serving dish and spoon sauce over top. If there is extra sauce -there usually is- it's fabulous on mashed potatoes. And for as easy as this recipe is, you'll have plenty of time to whip some up!

Notes:
** You can totally use regular chicken breasts instead of chicken parts. They're just as tasty.
** I've found that if you use Diet soda instead of Regular, the sauce might be thinner so you can try to thicken it up to a gravy consistency by whisking in some flour if you prefer thicker "gravy" for your potatoes.

Enjoy!

Easy Pesto Appetizer

This is a borrowed recipe from a culinary professor (acquaintance/friend) who did an Uppercase Living Party for me last week. I had my own open house tonight and since it was so easy and delicious at her party I figured a repeat for mine would be good! I seriously had a very hard time walking away from the dish during the evening~

3 ingredients:

1 1/2 bars cream cheese ( I used 1/3 fat)
1 jar pesto
1 1/2 cans petite chopped tomatoes (or you could use fresh in season!)

Spread cream cheese in bottom of 9x13 glass pan or corning ware dish
Spread pesto to cover (you don't have to use the whole jar)
Spread chopped tomatoes over top to cover (I did not go to the edges)

Bake at 350 degrees until hot and bubbly

Serve with any cracker variety you like. I used the Pretzel Thin Crisps from Costco. YUM!

*You could certainly adjust/downsize this recipe to fit a smaller pan if needed.

Cheesy Cornbread Casserole (sidedish)

Just made this last night for a pool party potluck and I think if the pan could have been licked clean it would have.
There are many variations on this recipe but this is the one I used and it is just so good! Super easy and always a big hit.

Enjoy!

1 15 oz can whole corn, drained (or use fresh corn in season~ approx 2 cups)
1 15 oz can creamed corn
1 box Jiffy cornbread mix
1 egg
1 stick butter, melted (again, I prefer the real deal, not margarine)
1 cup sour cream
1/2 cup (or so) shredded cheddar

Melt butter & mix with Jiffy mix. Stir in remaining ingredients and pour into greased 9x13 pan. Sprinkle with more cheddar if desired (and really, can you ever have enough cheese?!)
Bake at 350 degrees for approx 20-30 minutes or until it looks "done".

Serve warm and watch it disappear in a matter of minutes...

Late Summer Goodness Pasta Salad

I originally found this recipe via the Internet. I have no idea which website it was and I don't even know what made me click on it to check it out since the name of it was simply Pasta Salad Recipe (boring!!). But once I checked out the ingredients and gave it a try it is one of my new faves. It is tasty and colorful and I've made it 2x already this summer~
I renamed it b/c I wanted a funner title (yes I just said funner) and b/c the fresh ingredients it calls for are pure late summer to me. If you have an herb & veggie garden this is a great one as it will save you buying at least 4 ingredients from the road-side stand or market!

Enjoy~

Ingredients: Salad
1 lb farfalle (bow-tie) pasta
Fresh ground pepper
1 TBS extra virgin olive oil (EVOO for you Rachel Ray fans)
1 yellow summer squash- sliced in half long-ways and then into 1/4 inch 1/2 moons
1 green zucchini squash- cut the same
1 cup diced sun-dried tomatoes (If you use jarred, be sure to drain completely)
1 cup packed FRESH basil leaves
1/2 cup packed FRESH parsley leaves

Dressing:
2 TBS apple cider vinegar
2 garlic cloves chopped (Hint: I buy chopped garlic in a jar... SO much easier!)
1 tsp stone ground mustard
1 tsp dried oregano
1 tsp dried basil
1/2 tsp sea salt
1/8 tsp ground pepper
1/2 cup EVOO

~Boil pasta in salted water until al dente then rinse in cold water while draining. Toss w/ ground pepper and EVOO. Add rest of salad ingredients and set aside

~For dressing I found that using a food processor works best but a blender is fine too. Mix all ingredients except EVOO and blend slightly. Then drizzle oil in slowly until all is thoroughly blended and has a dressing consistency. Pour over salad to coat and toss well.
Refrigerate and serve!

Whopper Pie

There are two of these pies chillin' in my freezer as we speak for a family gathering tonight.
Recipe is c/o my Sister-In-Law but can also be found on the large carton of Whoppers from the grocery store, AND now on my blog! =)
It took everything in me not to go sit in a dark corner with the bowl and spoon the contents all into my mouth before it made it to the crusts...seriously.
Okay here goes:

1 pint ice cream (recipe calls for vanilla, I used chocolate. OF COURSE!!)
1 8 oz tub whipped topping
1 carton Whoppers
2 ready-made pie crusts (I used chocolate. OF COURSE!)

Soften ice cream and topping and mix together. Crush 1 1/2 cups Whoppers and mix in.
Spoon into both pies.
Lick spoon and scrape 'remains' into mouth.
Crush 1/2 cup Whoppers and sprinkle over top.
Place a few whole Whoppers over top (I mean can you really have too many Whoppers?)

Cover with plastic pie covers (that come with the crusts) and freeze for several hours.

Serve with more whipped topping (and Whoppers!) if desired.

** You can make this into just one heaping pie if you wish but it nicely makes two level pies that you can then heap with whipped cream. =)

Best Cookie Bars EVER

Starting out simple with a good old tried and true, never fails, add what you want but the original is best, cookie bar recipe.
I can't even remember where I got it from but I love that now my friends refer to it as "My" (meaning me) Cookie Bar Recipe.
Here's the original and I'll add to the bottom things I've added or deleted to vary it a bit.

2 sticks butter (real and unsalted is best)
3/4 cup brown sugar
3/4 cup white sugar
--cream above--
ADD:
2 eggs
1 TBS vanilla (I love vanilla!)
ADD:
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
--blend--
ADD:
1 bag chocolate chips

Spread in a 9x13 and Bake at 350-375 (depending on your oven) for 20-25 min
I prefer to under cook these a bit as I love the gooeyness.

Variations include:

• Using a 1/2 bag of butterscotch or peanut butter chips and 1/2 of chocolate

• Adding 1/2 cup to 1 cup pecans, depending on how much you like nuts.

You can also cut down on the sugar by 1/2 cup (1/4 cup for both) but really, why would you do that? =)


*Cut/spoon chunks out as soon as it comes out of the oven and eat them immediately! (Okay not really if you're serving guests but this is what I do when they are just for me~ Hot and gooey right out of the oven is the BOMB!)
Seriously you will find yourself stopping by the pan every time you're in the kitchen just to "check" if there is a crooked line that you cut and eat so it will be straight.



YUM!

Getting Started

I've procrastinated on this blog now for over a year. I dreamt about it, thought about it, made the initial template and then here it has sat for far too long.
Now I've decided to just DO it. No fanfare, no flash, I'm just getting it going so that it's started~ and we'll see where it takes me! My posts may be sporadic but I'll try to keep it up to date and interesting.
Enjoy the recipes and please comment often!